Buttermilk – what is this product

The content of the article

• What is buttermilk and how is it healthy?
• Composition of the product
• Beneficial features
• Calorie content and nutritional value
• Production technology
• Application
• In cooking
• In cosmetology
• How to make buttermilk at home
• What can be made from skim cream
• Baking
• Salad dressing
• Low-fat cottage cheese with a high concentration of protein and lecithin
• How to replace buttermilk in baking
• Contraindications

Milk and products derived from it have always been appreciated by people for their beneficial qualities for human health. So, one of the most valuable sour-milk drinks is buttermilk. This word is not known to everyone, so today we will find out what it is, what is the use of the product for the body, where it is used and who should not use it. It should be noted right away that buttermilk is a real treasure of vitamins and minerals, but first things first.

What is buttermilk and how is it healthy?

So, buttermilk is a skim cream, whey obtained in the process of whipping butter. It is also called buttermilk and butterdish. It is a white liquid that resembles milk. It has a specific aftertaste and a consistency of thick sour cream. Dairy product is widely used in cooking and cosmetology, possessing a number of useful qualities.

Composition of the product

The benefits of buttermilk for the human body is determined by its rich vitamin composition and the presence of many trace elements, minerals:

• lecithin;
• lactose;
• choline;
• biotin;
• proteins
• phospholipids;
• vitamins of groups A, B, C, D, E;
• Minerals: phosphorus, aluminum, copper, iron, potassium, magnesium, molybdenum, sodium, calcium, iodine, fluorine, selenium, manganese, zinc, cobalt.

Beneficial features

In addition to the above beneficial properties, buttermilk has a number of other positive qualities:

• It contains more than 8 vitamins that stimulate all organs and systems to work as one harmonious mechanism. This makes the drink indispensable for people with weak immunity..
• Improves the functioning of the intestines, nervous system, eliminates the harmful effects of drugs, antibiotics.
• Helps to regenerate cellular, tissue material, replenishes the body with energy reserves.
• Improves the functioning of the liver, fights cholesterol plaques, improves the functioning of the cardiovascular system.
• It is one of the means to prevent the appearance of atherosclerosis..
• The presence of milk sugar eliminates the fermentation processes in the intestines, flatulence.
• Effectively quenches hunger and thirst.
• It has a mild laxative effect, eliminating constipation.
• Accelerates metabolic processes, promotes weight loss.
• Helps lower cholesterol, prevents heart attacks, strokes.
• Strengthens nails, teeth, skeleton.

Calorie content and nutritional value

The energy value of skim cream is about 40 kcal per 100 g of the finished product. The ratio of nutrients is as follows: proteins – 36.86%, fats – 9.8%, carbohydrates – 53.34%. Due to its low calorie intake, it is recommended that overweight people use it to get rid of this problem by normalizing their metabolism. Low buttermilk fat contributes to better absorption of fat-soluble vitamins.

Production technology

Modern cooking technology is very different from the original. Previously, cow’s milk was whipped for a very long time to obtain butter. As a result, the liquid, called the oiler, was separated. Buttermilk production today consists in adding fermented milk bacteria to skim milk, the result of which is the processing of sugars into lactic acid. It turns out a thick white drink with a characteristic smell and taste.

Application

Due to the many positive properties, buttermilk is suitable for people of all ages. Skim cream can be used as a standalone product, drinking before, during or after a meal. They are perfectly quenched with thirst by the inhabitants of such hot countries as Pakistan, India, Turkey. This method is considered the most useful, since buttermilk preserves all nutrients, vitamins and minerals..

In cooking

Buttermilk in cooking is often used to bake rolls, pancakes, muffins, cakes, creams and desserts. Butterdish is one of the main ingredients of Irish soda bread. During the reaction of the fermented milk product with sodium bicarbonate or baking powder, carbon dioxide is released, which makes the baking soft, airy. In Britain, buttermilk is also a major component of home-made bread..

Residents of Australia prepare delicious butter from buttermilk, and then spread sandwiches on them. Bulgaria is famous for the production of other sour-milk products from skim cream by adding different types of bacteria for souring. In Hungary, preference is given to sweet buttermilk drinks, which are first pasteurized and then flavored with flavors and sourdough.

In Germany, many different drinks, butter, cheese, curds are produced from buttermilk. People who control their weight can replace sour cream, kefir, adding the product to dishes such as salads, soups, cereals, coffee. If you combine buttermilk with olive oil, chicken egg whites, lemon juice and spices, then by whipping you can get homemade healthy mayonnaise.

In cosmetology

The use of buttermilk for cosmetic purposes is widely known. The fermented milk product has whitening properties, and also produces a rejuvenating effect, therefore it is often part of face masks. If you want to provide comprehensive care for the whole body, add skim cream to the bath. The oiler has a very beneficial effect on the condition of the hair as a rinse aid. The hair should be previously washed in the usual way, apply buttermilk diluted with water, and then rinse.

Due to its nutritional properties, buttermilk is often used in the cosmetology industry as an integral component of shampoos, conditioners. The drink strengthens the hair, makes it soft, shiny. An oiler is an excellent means of replacing a tonic for oily, prone to rashes. Sour-milk product effectively eliminates sebaceous shine (without overdrying the dermis), relieves inflammation, improves the function of the sebaceous glands.

How to make buttermilk at home

If you were unable to buy a buttermilk diet non-fat product, make a drink yourself at home. You can do this in the following ways:

1. Take a glass of natural yogurt, pour into a larger mug and add to the edges of the water.
2. Pour 1 teaspoon of white vinegar or lemon juice into a glass of whole milk, let stand for 10 minutes for the fermented milk product to curdle. The high cost of whole milk is the disadvantage of this method.
3. Dilute 4 parts sour cream with 1 part water.

What can be made from skim cream

Many housewives wonder what can be cooked from buttermilk. This product of sour-milk origin is often used for baking, but copes with the role of salad dressing. On its basis, you can make mayonnaise, cottage cheese and homemade cheese. Okroshka is very tasty, where one of the main ingredients is not sour cream or mayonnaise, but buttermilk with low fat content.

Baking

I often use buttermilk for kneading yeast dough, from which pies, rolls and bread are then baked. For one roll, you need to take 0.5 kg of flour, 300 buttermilk, 5 tbsp. l water, 1.5 tbsp. l vegetable oil, 1 tbsp. l honey, 1.5 tsp yeast and 1 tsp salt. Of these ingredients, the dough is kneaded (manually or with the help of a bread machine) and left to come up for an hour. Then the buttermilk bread is baked in the oven for 40 minutes at a temperature of 200 degrees.

Salad dressing

One of the most popular dressings for fresh salads in the United States is Ranch sauce. To get it, you need to mix the buttermilk with vinegar, blue cheese and Worcester sauce in arbitrary proportions (to your taste). This dressing can still be watered boiled, baked vegetables and potatoes. Sour-milk sauces help to better digest fiber, reducing bloating.

Low-fat cottage cheese with a high concentration of protein and lecithin

To obtain skimmed cottage cheese with a high protein content, lecithin is mixed skim milk with buttermilk in a ratio of 1: 1. The resulting mass is pasteurized at a temperature of 78-80 degrees, and then cooled, creating a fermentation temperature of 28-300 in the summer and 30-320 in the winter, introducing the leaven. The ripening process lasts from 6 to 10 hours, and a clot forms, which is separated from the whey and placed in coarse calico bags. They are folded for pressing for 2 hours, then the mass is again cooled and packaged.

How to replace buttermilk in baking

It is worth noting immediately that the oiler has a specific flavor, which is unrealistic to find in another sour milk. If you have not found churning and there is no desire to prepare a drink, its substitute may be:

• spoiled milk;
• low fat yogurt;
• matsun;
• low fat kefir;
• boiled sour milk;
• tan;
• Ayran;
• milk serum.

Contraindications

Buttermilk is a source of casein, so it is often well tolerated by allergy sufferers who have a mild form of the disease. However, she has her contraindications, so do not abuse the drink or exclude it from the diet if you:

• severe allergies;
• individual intolerance;
• increased acidity in the stomach;
• ulcer, gastritis.